Recipe

Haddock And Smoked Salmon Terrine Recipe

Add Step-by-Step Photos	Kukla / All my dishes 6 months, 1 week ago I have not yet tried this recipe, but I love terrines, and I hope that some of my fellow foodies who love fish WILL try this. It seems like a fabulous recipe, and I wanted to share it; besides, even if I DO make this soon (as planned) I won't really ... More Prep:20m Cook:60m Servings:12	Kukla
	smokedsalmon haddock creamy fish capers peppery terrine

Line the terrine, le

Fill with fish mixtu

Cover with foil and

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Ingredients

15 ml (1 TBSP) sunflower oil, for greasing

350 g (12 oz) oak-smoked salmon

900 g (2 lbs) haddock fillets, skinned

2 eggs, lightly beaten

105 ml (7 TBSPS) creme fraiche (or, see my Dairy 101 substitutes for creme fraiche)

30 ml (2 TBSPS) drained capers

30 ml (2 TBSPS) bottled, drained soft green or pink peppercorns (the kind that are preserved in brine or vinegar, in small bottles like the capers)

Salt and ground white pepper

GARNISH: Creme Fraiche, peppercorns, fresh dill, and rocket (arugula), optional, as desired

VARIATION NOTE: You can use any thick white fish fillets for this terrine, such as halibut or Arctic bass. Cod is also good, although it is better to use a firm, chunky piece that will not crumble easily after being cooked. You can also use fresh salmon for a double-salmon flavour.

Directions

Preheat the oven to 200 C (400 F / Gas mark 6).

Grease a one-litre / 1 3/4 pint / 4 cup loaf tin or terrine with the oil. Use half of the salmon to line the tin or terrine, letting some of the ends overhand the mould. Reserve the remaining smoked salmon.

Cut two long slices of haddock the length of the tine or terrine and set aside. Cut the rest of the haddock into small pieces. Season all the haddock.

Combine the eggs, creme fraiche, capers and peppercorns in a bowl. Season, then stir int he small pieces of haddock. Spoon the mixture into the tin or terrine until one-third full. Smooth the surface with a spatula.

Wrap the reserved long haddock fillets in the reserved smoked salmon. Lay them on top of the fish mixture in the tn or terrine.

Fill the tin or terrine with the rest of the fish mixture, smooth the surface and fold the overhanging pieces of smoked salmon over the top. cover tightly with a double thickness of aluminum foil. Tap the terrine to settle the contents firmly.

Stand the terrine in a roasting pan and pour boiling water into the roasting pan, around the terrine tin, to come halfway up the sides. Place in teh preheated oven and cook for 45 - 60 minutes.

Take the terrine out of the roasting pan, but do not remove the foil cover. Place two or three large, heavy tins on the foil to weight it and leave until cold. Once cooled, chill in the refrigerator -- with the weights on the top -- for 24 hours.

About 1 hour before serving, lift off the weights and remove the foil. Carefully invert the terrine on to a serving plate and lift off the tin.

Serve in thick slices with creme fraiche, peppercorns, fronds of dill and rocket (arugula) leaves.

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